【摘要】 以辽粳28号为试验对象,分别对新鲜米饭和冻干米饭复水后的感官特性、营养成分和内部结构进行研究。比较了不同冷冻温度下进行冻干处理得到的米饭与新鲜米饭感官特性之间的区别,并对冻干米饭内部微观结构作出分析。得出结论:采用-25℃冷冻温度得到的冻干米饭感官特性与新鲜米饭最接近,且随着冷冻温度的降低米饭内部微观结构孔隙渐小且趋向均匀,复水性与冷冻温度呈负相关。更多还原

【Abstract】 This article by the Liao Rice 28# experiment object,separately after the fresh rice and the freezing and drying rice rehydrate’s sense organ characteristic,the nutrient content and the internal structure has conducted the research.Has carried on the rice which and between the fresh rice sense organ characteristic difference compared with the different chilling temperature under freezing and drying processing obtains,and makes the analysis to the freezing and drying rice interior microscopic structure.Draws the conclusion: Uses which-25℃ the chilling temperature obtains the freezing-drying rice’s sense organ characteristic is closest to the fresh rice;Reduces the chilling temperature,the rice interior microscopic structure becomes gradually small and tends to evenly,the rehydrate and the chilling temperature assume the inverse correlation.更多还原